Simply Delicious

When I buy a tray of fresh prawns from my local fishmonger, the excitement can be likened to that of a child at the circus. I am never left without inspiration when I cook prawns and often feel like I want to make not only one but a few different dishes to really make the most of them. Especially as they are not the cheapest of ingredients and are considered quite a treat by my family and I.

I decided to make a creamy coconut curry with the prawns over the weekend and wanted to use the shells and heads to infuse even more prawn flavour into the curry so I made a simple stock with water, garlic, lemon zest and the prawn heads and shells and allowed this to simmer for 30-45 minutes until the liquid was an opaque pink and tasted of the sea. After removing the shells, heads and flavourings I allowed the liquid to reduce by half over high heat. This was then added to the fragrant coconut base which the prawns were poached in.

Of course you can serve this curry with steamed rice (I would suggest Jasmine rice) but I really love it served with crispy poppadoms or chewy Naan bread. I didn’t want to deep fry the poppadoms so instead I microwaved them and I was pleasantly surprised by the outcome. They didn’t puff up like they do when cooked in hot oil but they did go deliciously crisp without being overly oily.

Serve the curry and poppadoms with fresh coriander, ice cold beers and finger bowls for a scrumptious casual dinner with friends.

For this recipe, visit Simply Delicious